The Winter Social at AVS + Sopa Seca (Spicy Mexican Spaghetti, of sorts, Recipe) and a Few Videos Worth Watching

Today is another glorious, sunny, blue sky, puffy white cloud day in Colorado. This morning I so productive. I got the main floor of the house clean, I made blueberry muffins and burritos. All to the music of Elton John. It was just that kind of morning. I also perused the photos Ellie took at the Winter Social at school.

Ellie wore a super cute 1950's vintage cocktail dress that I tailored to fit her. We also brought some sparkly jewelry and silvery sparkly heels to complete the look. I think she is lovely, of course. I am sure that Kohlton agrees.
It was the last school dance that Ellie and Christy will put on as Christy is graduating in May.

I love that Ellie took a great photo of her father. He rarely gets photographed.

She also took a photo of Kohlton that I love. I have spent some time today trying to capture it in pen and ink. (I am not ready to share it, yet.)

On a totally different note, another friend link a from a blog that I think is worth reading, especially if you have a daughter. It is a letter from a father to his young daughter, but it is a message every woman, regardless of age, should read.

And a few videos that I thought you would enjoy:

An incredible performance of AC/DC's "Thunderstruck" on cellos.

Luka Sulic and Stjepan Hauser of the popular music duo 2CELLOS release their cover of AC/DC's "Thunderstruck". Interpreting Baroque-style musicians with a modern cello expression, they don period costumes provided by the Giostra Society of Croatia.

This African tribal cover of "Let It Go" will blow you away.

Singer Alex Boye puts a creative spin on Disney's hottest song by performing an Africanized tribal cover of "Let It Go" with the One Voice Children's Choir. They are joined by 11-year-old future star Lexi Walker, who plays the lead role of Elsa.

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I am also making the following recipe today. I had it at a friend's house and thought it was great.

Sopa Seca (Mexican Noodle Casserole)
Via: Saveur Magazine

SERVES 4

¼ cup canola oil, plus more for greasing
8 oz. fideos (available at mexgrocer.com) or vermicelli noodles, broken into 3" pieces
4 canned chipotle chiles in adobo, minced
4 cloves garlic, minced
1 (15-oz.) can whole peeled tomatoes in juice, crushed
½ small white onion, roughly chopped
½ cup chicken stock
Kosher salt and freshly ground black pepper, to taste
1 cup crumbled Cotija (available at mexgrocer.com)
¾ cup crema (available at mexgrocer.com) or sour cream
2 tbsp. minced cilantro

1. Heat oven to 350°. Grease an 8" x 8" baking dish with oil; set aside. Heat oil in a 12" skillet over medium-high heat. Working in two batches, add pasta and cook, stirring, until lightly browned and toasted, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain; set aside.

2. Purée chipotles, garlic, tomatoes, and onion in a blender until very smooth, at least 2 minutes. Return skillet to heat, and add tomato purée; cook, stirring constantly, until almost all liquid is evaporated, about 18 minutes. Add stock, and cook, stirring, for 1 minute. Add noodles, stir to combine, and season with salt and pepper. Transfer to baking dish, and cover with foil; bake until pasta is tender and sauce is absorbed, about 10 minutes.

3. Divide among serving plates, sprinkle with Cotija, and drizzle with crema; sprinkle with minced cilantro before serving.